Eggplant With Tomatoes And Capers
From eastcoaster 8 years ago
- 70 minutes to make
- Serves 2-4
This dish is delicious served with steak or braised meet, and is also excellent cold.
Ingredients
- 1 pound of egg plant shopping list
- Salt shopping list
- 2 ripe tomatoes shopping list
- 1/2 cup olive oil shopping list
- 1 tablespoon capers shopping list
- 1 sprig of parsley shopping list
- 1 clove of garlic shopping list
How to make it
- Wash and dice the egg plant, sprinkle with salt and leave for about an hour to draw out the bitter juices.
- Put into a fine mesh colander rinse and dry
- Heat the oil in a large skillet and sauté the egg plant, salt to taste
- Strain the tomatoes and add to the skillet with the drained capers
- Simmer stirring until the sauce begins to thicken about 10 minutes
- Chop the parsley and garlic very finally, add to the skillet
- And cook for further 1 to 2 minutes
- This is a dish my mom would make to go with any kind of meat. I like it cold on a piece of thick Italian bread.
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